Recipe- Keep Yourself Cool During Summers With Basundi

Basundi is a rich and delicious, flavored and sweet thickened milk with dry fruits and nuts. This delightful milk based dessert is sure to satisfy your sweet tooth. This dessert is very popular in Maharastra (Mumbai) and Gujarat. This is similar to rabri or rabdi but the texture and consistency is different.

Traditionally this sweet is prepared by boiling milk on low heat till its thickened and reduced to half. But today to fasten the process I have used condensed milk in my recipe. The dry fruits and nuts added in this dish gives it nice additional crunch. The flavor comes from saffron threads and cardamom powder. This dessert can be served hot, warm or chilled. I love it hot or chilled.

Ingredients

1 can Sweetened condensed milk
4 1/2 cups Whole Milk
1/4 tsp Cardamom powder
8 strands / threads Saffron
2 tbsp Almonds chopped
2 tbsp Cashews chopped
2 tbsp Pistachios chopped
2 tbsp Raisins

Method

* In a heavy bottom pan, add condensed milk and whole milk and mix well. Start with 4 cups of milk. Depending on how sweet you like you may add upto 5 to 5 1/2 cups of milk.

* Bring this to nice boil by stirring it occasionally so that it does not stick to the bottom and get burnt or browned.

* Reduce the flame to low and cook for 25 to 30 minutes or till it begins to thicken and reduces by 25 percent . Keep stirring and scraping the sides of the pan during this process and add in any milk solids back to the mixture. Scraping is what gives basundi thick and creamy texture. If you want it more thicker then simmer it for longer time.

* While you have simmered, roast pistachios, almonds and cashews. Roasting is optional but it gives additional flavor.

* Once the milk is thickened, add roasted dry fruits and nuts of your choice, saffron threads and cardamom powder

* Stir this and simmer for another 2 minutes.

* You can serve hot, warm or cold. I recommend to transfer this to serving bowl and cool completely. Refrigerate it for 2 hours at least before serving. The refrigeration will thicken this a little more.

* Basundi is ready. Garnish it with some more nuts and saffron and enjoy.